Indulge in the deliciousness of gluten-free blackberry muffins that are both candida diet-friendly and dairy-free. This easy recipe ensures you enjoy delightful muffins without compromising on your dietary needs.
Looking for more ways to enjoy blackberries? I also have a single serve blackberry and chia pudding recipe you'll love!
- Blackberries - I have used wild blackberries that I picked locally
- Almond flour
- Coconut flour
- Ground flaxseed
- Bicarbonate of soda
- Baking powder (aluminium free)
- Ground sweet cinnamon
- Granulated xylitol
- Pure vanilla powder
- Apple Sauce
- Coconut oil - virgin organic cold pressed
See recipe card for quantities.
To begin, preheat your oven to 180°C (356°F) and line a muffin tin with paper liners.
In a bowl, combine all the dry ingredients.
Mix the dry ingredients together to combine.
In a separate bowl, whisk together the eggs, melted coconut oil and applesauce.
Gradually mix the dry ingredients into the wet mixture until a smooth batter forms.
Gently fold in the fresh blackberries, distributing them evenly.
Divide the batter into 8 individual muffin cups.
Pressing the thick batter down into each case so that they are properly filled.
Bake in the preheated oven for around 18-20 minutes until golden and a toothpick comes out clean. Allow the muffins to cool before enjoying!
Hint: Do not over-mix the matter as this will squash the delicate berries.
For those with nut allergies, consider using sunflower seed flour as an alternative to almond flour.
If you do not have fresh blackberries to hand you can substitute for any fresh or frozen berry. If using frozen, thaw the berries and drain off any excess liquid first.
For added texture and flavour, you can top the muffins with a crumble made from coconut flakes, chopped nuts, and a dash of cinnamon, or a drizzle of coconut butter.
Store the muffins in an airtight container at room temperature or preferably in the refrigerator for up to 3 days. In fact, I actually prefer the texture of these cold from the fridge!
These muffins can easily be frozen too! Simply thaw before eating.
✨ Top tip
These muffins make a great candida diet friendly snack or speedy breakfast option!
Absolutely! Just be sure to thaw and drain them before incorporating into the batter.
While the recipe itself is dairy-free, eggs are used. For a vegan version, experiment with egg replacers like flax eggs.
Certainly. Xylitol is used in this recipe, but you can substitute with erythritol or stevia to suit your preferences.
More snacks on the Candida Diet
Looking for other candida diet snack ideas? Try these:
Gluten-Free Blackberry Muffins - Candida Diet-Friendly
- 100 g almond flour
- 30 g coconut flour
- 30 g ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoon granulated xylitol
- ½ teaspoon ground sweet cinnamon
- 3 eggs
- 60 g unsweetened applesauce
- 30 g coconut oil melted
- 1 teaspoon pure vanilla extract or ½ teaspoon pure vanilla powder
- 180 g fresh blackberries
- Preheat the oven to 180°C (356°F) and line a muffin tin with eight paper liners.
- In a large mixing bowl, mix together the almond flour, coconut flour, ground flaxseed, baking powder, baking soda, salt, vanilla powder and ground sweet cinnamon.
- In a separate bowl, beat the eggs. Add in the unsweetened applesauce and melted coconut oil. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
- Gently fold in the blackberries, being careful not to over-mix.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the centre comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.